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Sunday, March 3, 2013

Goulash Recipe

Goulash

This goulash tasted good, and it was easy to prepare.

Recipe adopted from Dancing Veggies. As you guessed from the title of the blog, it’s a vegetarian website but
my version has pork. The ‘original recipe’ was made with kielbasa style
tofurkey sausage. Unfortunately I didn’t have any tofurkeys lying around so I
substituted with pork. Amanda from the blog calls her version “The Goulash Gone
Vegetarian”. I perhaps should call mine “The Goulash Gone Back to Original”!

I have made something similar with chickpeas and its absolutely delicious.
So if you want to have a vegetarian goulash and don’t have any tofurkeys lying
around, substitute with chickpeas, tofu or something along those lines. It
won’t disappoint, just don’t try serving it to Hungarians.

Goulash

Ingredients

500 grams pork cut into 2 inch pieces

1 large onion, chopped

3 cloves garlic, minced

1 kg tomatoes, chopped

1 tablespoon oil

½ cup stock

½ tablespoon Hot Hungarian Paprika

1 tablespoon paprika

1 teaspoon smoked paprika

½ teaspoon cayenne powder

1 teaspoon fresh pepper, plus more to taste

Directions

1.Heat the oil in a large pan over medium heat. Add the pork and cook until
it starts to turn brown.

2.Add the onion and garlic and cook for about 5 minutes, until the onions turn
soft.

3.Add the tomatoes and cook for 10-15 minutes, stirring frequently to help the
tomatoes break down and to prevent sticking.

4.Turn heat to high and add the stock along with the spices, bringing to a quick boil. Cover and simmer for
15 minutes.

It looks fantastic and I suppose if you added less tomatoes and some potatoes, you would obtain a gulyàs very close to the Hungarian one (the colour in most Hungarian dishes comes from sweet paprika, not tomatoes, which are often added in small amounts). You have just inspired me to make the first guylas in my life.